I personally have a KitchenAid Large Pizza Wheel and a Zyliss pizza wheel. Both are good but, as between the two, I prefer the KitchenAid cutter. It is hefty and solidly made. I found it at Amazon although it is sold in many other places, both online and brick-and-mortar. When I look at what professionals use, it is very often one of those cheap cutters sold at the restaurant supply places for a few bucks.

last time I was at a restaurant supply place I picked up a large pizza cutter with the big white plastic molded handle. It seems indestructible, and cuts better than any of my previous ones. I think it cost me $15

I have always wanted to try one of those things. Every time I see someone use one it makes me think that the standard pizza cutter is obsolete.

They aren't as simple to operate as they look. If you press too hard, they tend to bow your wrists forward or backward. You have to "lock" your wrists. There's nothing worse than pressing too hard and having your knuckles in scalding hot cheese. Of course, if you don't press hard enough, you have a "scored" pizza not slices . They definitely have a place in a Chicago stuffed/deep dish environment. I wouldn't use one on thin crust. The pizza cutter just works too well to learn to control one of those giants.

Snowman:What are you talking about? ..knuckles in the cheese...The blade is about 4 inches wide. Of course if you meant a birthday cake pizza then you may have something. Use one once and you will be amazed.

Yep, I had one similar about 16" wide I believe. I'm talking about pressing too hard and (while you're holding the knife left to right), rolling forward or backward. If you press downward too hard, it rolls over. I used it for stuffed pizza, so I was already 2" deep at the edges and on a 14" pan, I only had an inch or so on each side. It's been several years, so I'm looking at that pic and trying to figure out how, even if it rolled forward, my fingers got anything. Chalk it up to bad memory or good drugs .